This recipe is a little late for Pancake Day, but it's still a great weeknight dinner. It will clear out your pantry and your fridge, and leave you with a delicious meal!

Korean pancakes are made with just a few ingredients, and they're very adaptable to any leftover vegetables and meat or seafood too. They're a little like omelets: try any combinations that sound good to you. The basic batter has eggs, oil, rice flour, and regular flour.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include The Kitchn Cookbook, coauthored with Sara Kate Gillingham, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband Mike.